Neelys Jumbo Coconut Shrimp And Dipping Sauce Recipes

DRUNKEN SHRIMP

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups

NEELY'S JUMBO COCONUT SHRIMP

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Butterfly shrimp and set aside.
• In a medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
• Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lines sheet tray. Serve with Zesty Dipping Sauce on the side.

COCONUT JUMBO SHRIMP

Steps:

• Peel and devein the shrimp; dry on paper towels.
• Mix the flour, cornstarch, salt and pepper in a medium bowl.
• Add oil and the ice water to the dry ingredients; stir to blend.
• Heat the oil to 350 degrees in an electric skillet.
• Dip the shrimp in the batter, then roll each shrimp in the coconut.
• Fry shrimp for about 4 minutes, or until lightly browned.
• Do not overcook!
• Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
• Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

NEELY'S JUMBO COCONUT SHRIMP AND DIPPING SAUCE

Steps:

• 1. Make the dipping sauce by combining the marmalade, chili sauce, and lime juice, cover and chill.
• 2. Pre heat oil in fryer or fry pan to 350°
• 3. Butterfly shrimp.
• 4. In a bowl combine the panko bread crumbs and the coconut.
• 5. In another bowl, beat the eggs, and add salt and pepper.
• 6. In a third bowl, combine the flour, onion and garlic powder together.
• 7. Dredge the shrimp in flour.
• 8. Swish shrimp in egg wash.
• 9. Roll shrimp in coconut bread crumbs
• 10. Place in the hot fat and fry in small batches until crispy and golden brown, about 2 to 3 minutes.
• 11. Drain on paper towels, serve hot with dipping sauce

NEELY'S JUMBO COCONUT SHRIMP

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Butterfly shrimp and set aside.
• In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
• Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
• Mix all ingredients in a small bowl.

NEELY'S JUMBO COCONUT SHRIMP

Steps:

• Preheat oil in a deep-fryer to 350 degrees F. Butterfly shrimp and set aside. In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs. Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side. Zesty Dipping Sauce:
• Mix all ingredients in a small bowl.